TEPPANYAKI

Flat, solid, griddle-style cooking surface heated by electricity to create a consistent and solid cooking surface ideal for steak, seafood, shrimp, rice, eggs and vegetables with a minimum temperature of 140°F and a maximum temperature of 482°F.

FRENCH TOP: LARGE, PETITE

One gas burner installed beneath a solid cast iron top, serving as the heat source for the entire cast iron surface. The cast iron plaque becomes the cooking center and offers variable heat zones with the strongest heat in the center, directly above the burner, and diffusing outwards. Allows for multiple sauce pans above a single indirect heat source.

TEPPANYAKI

Flat, solid, griddle-style cooking surface heated by electricity to create a consistent and solid cooking surface ideal for steak, seafood, shrimp, rice, eggs and vegetables with a minimum temperature of 140°F and a maximum temperature of 482°F.

FRENCH TOP: LARGE, PETITE

One gas burner installed beneath a solid cast iron top, serving as the heat source for the entire cast iron surface. The cast iron plaque becomes the cooking center and offers variable heat zones with the strongest heat in the center, directly above the burner, and diffusing outwards. Allows for multiple sauce pans above a single indirect heat source.

TEPPANYAKI

Flat, solid, griddle-style cooking surface heated by electricity to create a consistent and solid cooking surface ideal for steak, seafood, shrimp, rice, eggs and vegetables with a minimum temperature of 140°F and a maximum temperature of 482°F.

FRENCH TOP: LARGE, PETITE

One gas burner installed beneath a solid cast iron top, serving as the heat source for the entire cast iron surface. The cast iron plaque becomes the cooking center and offers variable heat zones with the strongest heat in the center, directly above the burner, and diffusing outwards. Allows for multiple sauce pans above a single indirect heat source.

TEPPANYAKI

Flat, solid, griddle-style cooking surface heated by electricity to create a consistent and solid cooking surface ideal for steak, seafood, shrimp, rice, eggs and vegetables with a minimum temperature of 140°F and a maximum temperature of 482°F.

FRENCH TOP: LARGE, PETITE

One gas burner installed beneath a solid cast iron top, serving as the heat source for the entire cast iron surface. The cast iron plaque becomes the cooking center and offers variable heat zones with the strongest heat in the center, directly above the burner, and diffusing outwards. Allows for multiple sauce pans above a single indirect heat source.

TEPPANYAKI

Flat, solid, griddle-style cooking surface heated by electricity to create a consistent and solid cooking surface ideal for steak, seafood, shrimp, rice, eggs and vegetables with a minimum temperature of 140°F and a maximum temperature of 482°F.

FRENCH TOP: LARGE, PETITE

One gas burner installed beneath a solid cast iron top, serving as the heat source for the entire cast iron surface. The cast iron plaque becomes the cooking center and offers variable heat zones with the strongest heat in the center, directly above the burner, and diffusing outwards. Allows for multiple sauce pans above a single indirect heat source.

TEPPANYAKI

Flat, solid, griddle-style cooking surface heated by electricity to create a consistent and solid cooking surface ideal for steak, seafood, shrimp, rice, eggs and vegetables with a minimum temperature of 140°F and a maximum temperature of 482°F.

FRENCH TOP: LARGE, PETITE

One gas burner installed beneath a solid cast iron top, serving as the heat source for the entire cast iron surface. The cast iron plaque becomes the cooking center and offers variable heat zones with the strongest heat in the center, directly above the burner, and diffusing outwards. Allows for multiple sauce pans above a single indirect heat source.

TEPPANYAKI

Flat, solid, griddle-style cooking surface heated by electricity to create a consistent and solid cooking surface ideal for steak, seafood, shrimp, rice, eggs and vegetables with a minimum temperature of 140°F and a maximum temperature of 482°F.

FRENCH TOP: LARGE, PETITE

One gas burner installed beneath a solid cast iron top, serving as the heat source for the entire cast iron surface. The cast iron plaque becomes the cooking center and offers variable heat zones with the strongest heat in the center, directly above the burner, and diffusing outwards. Allows for multiple sauce pans above a single indirect heat source.

TEPPANYAKI

Flat, solid, griddle-style cooking surface heated by electricity to create a consistent and solid cooking surface ideal for steak, seafood, shrimp, rice, eggs and vegetables with a minimum temperature of 140°F and a maximum temperature of 482°F.

FRENCH TOP: LARGE, PETITE

One gas burner installed beneath a solid cast iron top, serving as the heat source for the entire cast iron surface. The cast iron plaque becomes the cooking center and offers variable heat zones with the strongest heat in the center, directly above the burner, and diffusing outwards. Allows for multiple sauce pans above a single indirect heat source.